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Anago

Anago (穴子, or アナゴ) is the Japanese word for salt-water eels, normally referring to ma-anago (Conger myriaster). Ma-anago are used for a seafood dish in Japan. They are often simmered (sushi) or deep-fried (tempura), compared to unagi (freshwater eels) which are usually barbecued with a sauce (kabayaki). Anago is also slightly less rich and oily than unagi. Anago has a very soft texture and sweet taste.

Conger
Temporal range: 55–0 Ma
Early Eocene to Present[1]
Anago in an aquarium.
Scientific classification
Kingdom:
Phylum:
Class:
Order:
Family:
Genus:
Oken, 1817
Species

See text.

Species edit

References edit

  1. ^ Sepkoski, Jack (2002). . Bulletins of American Paleontology. 364: 560. Archived from the original on 2011-07-23. Retrieved 2007-12-25.
  2. ^ . FishWise. Archived from the original on 2011-03-03.
  3. ^ . FishWise. Archived from the original on 2011-07-20.
  4. ^ . FishWise. Archived from the original on 2011-07-20.
  5. ^ . FishWise. Archived from the original on 2011-07-20.
  6. ^ Hosking, Richard (1996). A dictionary of Japanese food: ingredients & culture. Tuttle Publishing. p. 22. ISBN 0-8048-2042-2.
  7. ^ . FishWise. Archived from the original on 2011-07-20.

anago, uses, related, nigeria, yoruba, people, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, boo. For uses related to Nigeria see Yoruba people This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Anago news newspapers books scholar JSTOR December 2009 Learn how and when to remove this template message Anago 穴子 or アナゴ is the Japanese word for salt water eels normally referring to ma anago Conger myriaster Ma anago are used for a seafood dish in Japan They are often simmered sushi or deep fried tempura compared to unagi freshwater eels which are usually barbecued with a sauce kabayaki Anago is also slightly less rich and oily than unagi Anago has a very soft texture and sweet taste CongerTemporal range 55 0 Ma PreꞒ Ꞓ O S D C P T J K Pg N Early Eocene to Present 1 Anago in an aquarium Scientific classificationKingdom AnimaliaPhylum ChordataClass ActinopterygiiOrder AnguilliformesFamily CongridaeGenus CongerOken 1817SpeciesSee text Species editChin anago チンアナゴ Heteroconger hassi Klausewitz amp Eibl Eibesfeldt 1959 2 Goten anago ゴテンアナゴ Ariosoma anago Anago anago or Conger anago Temminck et Schlegel 1846 3 Kiri anago キリアナゴ Conger cinereus Ruppell 1830 4 Kuro anago クロアナゴ Conger japonicus Bleeker 1879 5 Ma anago マアナゴ Conger myriaster Brevoort 1856 6 Shinjyu anago シンジュアナゴ Gorgasia japonica Abe Asai amp Miki 1977 7 References edit Sepkoski Jack 2002 A compendium of fossil marine animal genera Bulletins of American Paleontology 364 560 Archived from the original on 2011 07 23 Retrieved 2007 12 25 Heteroconger hassi Klausewitz amp Eibl Eibesfeldt 1959 FishWise Archived from the original on 2011 03 03 Ariosoma anago Schlegel amp Temminck 1846 FishWise Archived from the original on 2011 07 20 Conger cinereus Ruppell 1830 FishWise Archived from the original on 2011 07 20 Conger japonicus Bleeker 1879 FishWise Archived from the original on 2011 07 20 Hosking Richard 1996 A dictionary of Japanese food ingredients amp culture Tuttle Publishing p 22 ISBN 0 8048 2042 2 Gorgasia japonica Abe Asai amp Miki 1977 FishWise Archived from the original on 2011 07 20 nbsp This Japanese cuisine related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Anago amp oldid 1170003274, wikipedia, wiki, book, books, library,

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